Recipe by Just Call Me Martha
Everyone asks for this recipe. The white chocolate adds a surprise sweetness to these blueberry scones. I have also substituted cranberries for the blueberries on occasion and they are great as well. Depending on your oven, you may want to broil for the last minute to ensure that the tops are golden brown.
Top Review by sadielady
These are "to die for"...crusty and golden brown on the outside...moist and tender inside. The flavour is incredible. I altered the recipe slightly: used white chocolate chunks instead of chips; added about 1 tsp. grated orange rind to the dry ingredients; and made a thin glaze by combining 3/4 cup confectioner's sugar, about 1 tsp. grated orange rind and approx. 2 Tbsp. orange juice (enough to make a thin icing). I wasn't sure about the buttermilk measure and put the 3/4 cup plus the 2 Tbsp. in the dough. Perhaps the 2 Tbsp. were to brush on the scones before baking? I brushed the scones with buttermilk before putting them in the oven, which gave them a lovely colour. I had to bake them for about 15 minutes. I took them into work and my co-workers said I should be selling them! Thanks for a wonderful recipe.
- 2 1⁄4 cups flour, sifted
- 2 tablespoons baking powder
- 1 teaspoon sea salt
- 1⁄4 cup sugar
- 1⁄4 cup chilled unsalted butter, cut into small pieces
- 1⁄2 cup white chocolate chips
- 1 cup blueberries
- 3⁄4 cup buttermilk, plus
- 2 tablespoons buttermilk
- 2 tablespoons white sugar
Directions See How It's Made
- Combine flour, baking powder, salt and sugar.
- Cut butter into small pieces on floured surface.
- Add to dry mixture and mix with pastry cutter until crumbly.
- Add white chocolate and blueberries and toss with flour mixture.
- Add buttermilk and mix until ingredients hold together.
- Place dough mixture on floured surface and pat into a 9 X 9 square.
- Cut into thirds.
- Cut each third into three triangles and place on cookie sheet.
- Lightly dust each scone with white sugar.
- Bake at 375 for 10 minutes.